Baked Zucchini Fritters with Feta-Yogurt Sauce
The perfect vehicle for yogurt dip: zucchini fritters with a light and crispy Panko coating.
- Makes4 to 6 servings
- Cook Time50 minutes
- 12
Zucchini fritters are commonly pan-fried on the stovetop, but we discovered that cooking them on a well-oiled baking sheet in a hot oven delivers equally tasty results with a fraction of the hassle. We shred the zucchini and onion on the large holes of a box grater, but if you prefer, the medium shredding disk of a food processor works, too. We use panko breadcrumbs as a binder because their fluffy, airy texture yielded lighter fritters than fine dry breadcrumbs. And we season the batter with za’atar, a Levantine blend of herbs, spices and seeds. A tangy, creamy sauce of yogurt, feta and fresh mint is the perfect accompaniment to these crisp, lacy fritters.
Don’t be shy about wringing out the liquid from the zucchini-onion mixture. The drier, the better, for light, flavorful fritters. Don’t use a flimsy baking sheet. Use one that’s sturdy and heavyweight so that it conducts heat well and won’t warp in the oven. Finally, don’t skimp on the oil for coating the baking sheet. A quarter cup may seem excessive but that amount is needed for nice crisping and browning.
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